Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-07-27
PksSahVAfSON ~ SOOD.
Aaimsi snd Vegetable sobssaacss- ssSgs
NarSh RAmSm herring

tho 0sup0rHbundanC8 Of ono time 10 m00t the
requirements Of another, aud Il n 0f Cousid-
erablo interest 70 preserve these various ali
mentary substances - nearly ~ possible In
their original state, or At least In such coudi
ton that their nutritive properties may b
retained IN much ~ possible. IL might b
thought desirable that oil animal substances
used for this purpose should bo drsesed o.
soon m lie In destroyed. Hut this IL nos at
all the case generally, the iissh In " such .
time tough AMI difficult 70 digest owing 70
tho rigidity which sets In ~ tho muscles con.
trSct, whereas. II kept for fow days. accord.
Ing to the weather and climate, the flesh be-
comes more tender. Much experience and
attention to various circumstances arc n0C0s-
sary to determine exactly how long any par.
ticula- joints ought 10 hang In order that
they may be Tesdy by . certain day and
much Of the success Ot the cook depends on
hitting this point with proctsiOu. In towns
We trust To our butchers to attend 70 this, but
only calls twice = week, II 10 Of great import
snce IN to able TO judge for ones seli Meat
should always be kept IN tho coolest place In
Nh open larder, aud b0 Often dried. In warm
weather II IN best to buy joints - frssh ~
pasible
The Tenderness Of joint may be partly
ass,ertsined by tho way In which Il yields ~
the pressure Oi tho finger and by its OppOs.
ing little resistance when bont The slight
sat degree Of change beyond this can fortu-
nStely to detected by the OdOr. In order 10
restore meat that In slightly tainted, boil II
for few minutes with some pieces Of anti.
septic charcoal, freshly burnt
Timed meat eau seldom make any claim
to recommendation except On economical
groundA When heated up for the table Il In
uuMly too much cooked 10 10 diRostibio or
pleasant, aud In be~t eaten cold, with somo OF
its own Jelly and salad, or Mayonnaise sauce.
Salt meat, too, ~ All article cf dies, In un.
wholesome, In that IL has lost part Of its
nutritive value by the removal Of its iuids,
t,, by tho brine, and the remnant is diili.
cult Of solution. Soaking in water may
soften and re- move the salt, but the nutri tive
value canno, be restored.
Fish requires moro caro- than meat to pre-
serve II tor short time. IL should 10 kept
In very cool psce, and should to placed on
aud water night and morning. II 70 keep
for some days, II should he immersed In .
pickle made Of equal quantities Of common
vinegar, small beer anu water Fish In more
injured by sating than meat, but smoking
and drying are modes Of preparation pecu.
iiarly adapted 10 II
leo affords the most favorable means Oi
preserving animal food, but II must bo kept
when brought into . higher teIuI erAturo.
Soft vegetables, such ., cabbage, whom
Just gathered soon lose their Juices by svspo.
ration, their leaves becOming soft and In this
state losing tueir nutritious properties Heat
soon spOils them, ~ they should 10 kept In b
cool, shady, damp place. not In water, or
theiriisvOr In injured. The best way Of 70
freshing them In 10 cut oil = portion Ot tho
stem and place the cut part In water, Eege-
tables preserved by drying undergo an inter.
stitial hardening Of the tissues, which rem
ders then insoluble in the saliva ~ may TO
ot.erved hy thoir want OF flavor.
Vegetables little touched by frost may be
recovered by soaking in cold water.
We are all acquainted with the common
method OF preserving butter by sailing It.
Butter not we'll freed from milk becomes
rancid more readily than that which has been
completely deprived OF It There In method
Of curing butter by which II can be kept for
two years In this climate, or carried " the
East Indies II packed No ~ not 70 melt To
preserve buttor thus . mixture OF salt and
saltpetre is made, which 10 thoroughly
mixed with the butter - soon ~ u u B6par
atsd from the whey, and then plaoed In .
clean cask. II should be packe very tightly
70 thoroughly exclude tho air, and the top
must he covered with sprinklin OF salt and
melted butter poured over IL, In order 70 I'LL
up every crevIcs before the cover In fixed
down. II must bs allowed 70 stand quite .
fortnight alter boing sslted or II does not taste
we'll.
Butter win keep for years u preserved in
honey, the proportion Of the mixture being
an ounce OF honey 10 . pound OF butter. II
has an agreeable taste. and might prove .
useful method on long voyages 1t would
not, Of course, suit all constitutions. - the
proportion Of honey Is considerable.
MIX requires to To kept In ~ cool place
~ possibls, and is better stood on stone
shelves than on wooden. The uso Of . little
carbonate Of sOda prevents its turning sour,
and II tOO much In not used, hes no Injurious
effect on the milk little calcined mAgnesis
answers tho same purposs, and milk b lied
with sugar also keeps some time. In Russia
milk has beSn preserved for long period BY
slowly evaporsting II over the hIe until II "
reduced 70 solid substance; this u then
powdered and put into . bOttle, which II
carefully sealed with wax. When required
for use II IL dissolved In = proper quantity Of
water, and has then Gil the prOpsrtlss - we'll
~ the tsste OF milk.
An easy me,hod OF preserving cream 4 Z
ssvvIai weeks, or even months, u 10 dissolve
In water an equal weight OF white sugsr,
with tho cream 70 to preserved, using only
make rich sy.uP Boil this and while hot
add the cream. stirring them we'll together.
When cold put It into bottle and cork u
we'll
Eggs can be preserved for year or two II
the process Of Transportation 10 stopped. The
shell ui an egg Is perforated with multitude
OF susli pores TOO minute to be seen by the
unsided eye Through these fiuid is con-
stantly evaporating and this causes decay
more rapidly naturally In warm than In cold
weather. A really fresh egg is provsrbisily >
''full," yet In stslseggs there IL some vacancy
owing 70 the evaporation.
II the end Of iresil ogg be applied to the
tongue It feels cold, that of stale egK warm,
iu contact with the shell and sbstracIing the
heat from the tongue more rapidly than dOoa
the cir bubble In the stale one. Fresh egg
are most transparent In the centre, stale onea
at the end.
10 stop the process Of Transportation the egG
must be rubbed over either with varntsh
suet, olive oil or any fresh grease. Thesuper
fiuOus iat Cr oil must be wiped away, and tht
eggs ses on end, with the small end upper
most, wedged Close together, one layer ovel
another, IN bran. Eggs oan also be preserved
BY .plunging them n watsr st l46 degrees
Fshrsnheit Tor i've seCondA taking them Ou
and rubbing them In sust and then packing
them In sawduse II only boiled for onl
minute eggs keep long time u boiled hait
they Will Keep many weeks without any
other preps!ation- Eges ahsoeb very Fsadilj
the flavor OF any subseance In contact Will
them, and, II they acquire . smsll os Ole
Most people understand the modes OF Pre-
given On this subject Most people Ike Z
preserve their fruits by the chcspest method
but unless the sugar v Of the bsss end uass
In considerable quantity the suooe. y un
certain. Too much sugar destroys The, suh
.cid taste 70 agreeable in many truitA
The room where fruit y stored should b
dry and well aired, but should not admit th'
Sun.
Some fruits may b. preserved In . eueou
lent state BY being kepe IN Waser wtthou
boiling; this suCCeeds with the snaAlog ktn(
OF apPlsA Baking sPPlss and Pea!. nay 9
preSefved by alicing them about the tntck
i, nsss Of ous-sixth Of On Inch, and drying then